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Looking for an indulgent and refreshing dessert recipe? Try Strawberry Mochi! The fresh, juicy strawberry and sweet red bean paste are covered with the chewy and soft mochi cake. This beautiful Japanese strawberry ichigo daifuku mochi is quick to make, and you can easily customize it for ice cream or red bean filled mochi balls!
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Best Strawberry Mochi Recipe (+VIDEO)

Looking for an indulgent and refreshing dessert recipe? Try Strawberry Mochi! The fresh, juicy strawberry and sweet red bean paste are covered with the chewy and soft mochi cake. This beautiful Japanese strawberry ichigo daifuku mochi is quick to make, and you can easily customize it for ice cream or red bean filled mochi balls!
Course Dessert
Cuisine Japanese
Keyword Ichigo Daifuku, Strawberry Daifuku, Strawberry Mochi
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 strawberry mochi balls
Calories 162kcal
Author Izzy

Ingredients

  • 6 fresh strawberries (I recommend using small and round strawberries)
  • 1 cup red bean paste (see recipe note for homemade red bean paste, you might need more or less depending on the size of your strawberries)
  • 3/4 cup Mochiko (or Shiratamako Sweet rice flour)
  • 4 tablespoons sugar
  • 3/4 cup water
  • 1/2 cup cornstarch for dusting

Instructions

  • Rinse the strawberries and remove green leaves. Then dry them completely. (Make sure to dry them properly before covering them with the red bean paste.)
  • Divide the red bean paste into 6 equal-sized balls. Flatten each ball and wrap each strawberry with the red bean paste. Set them aside.
  • In a microwave-safe bowl, whisk together mochiko, sugar, and water. It’s important to whisk until everything is dissolved completely.
  • Cover the bowl with plastic wrap or kitchen towel loosely.
  • Microwave at full power for 2 minutes. Take it out and mix with a wet spatula. Cover and microwave for 30 more seconds until the dough becomes slightly translucent.
  • Transfer the cooked mochi dough onto the cornstarch-dusted parchment paper. Sprinkle a thin layer of cornstarch onto the dough.
  • Divide the dough into 6 equal parts and flatten each one into a circular shape. You can easily stretch the dough using your hands. (If your dough is too hot, wait for a few minutes until it’s cool enough to handle. Don't wait too long or your dough won't be stretchy enough.)
  • Place each red bean paste covered strawberry in the center of each mochi wrapper. Make sure the pointing end is positioned at the center of the wrapper.
  • Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.
  • Tap the bottom of mochi with cornstarch. Brush the assembled green tea mochi with a brush gently to remove excess cornstarch.
  • Repeat this process for the rest of the dough and fillings. Serve at room temperate. They can be store in the fridge for up to 2 days.

Video

Notes

  • Make sure to use Mochiko flour or Shiratamako flour for this recipe.
  • It’s very important to mix all ingredients THOROUGHLY and make sure everything is completely dissolved before cooking them in a steamer. Otherwise, your mochi balls won’t have a smooth texture.
  • Avoid stretching the mochi dough too thin. Otherwise, it may tear easily.
  • How to make homemade red bean paste:
    • 1/3 cup red beans
    • 1/3 cup sugar
    • water
Add rinsed red beans and water to a saucepan over medium-high heat. Bring the water to boil and cook for 5 minutes. Then discard the water, leaving the red beans in the pan. Add more water and bring to boil again, and cover with a lid. Turn down the heat and let it simmer for 1 hour until you can easily mash the beans with your fingers. Drain the azuki beans and put them back into the pot. Turn the heat to medium-low, and add sugar. Stirring constantly until it reaches your desired consistency.

Nutrition

Calories: 162kcal | Carbohydrates: 37g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 34mg | Fiber: 1g | Sugar: 18g | Vitamin C: 7mg | Calcium: 8mg | Iron: 1mg